1 tbsp. vegetable oil
1 c. med.-grain couscous
1/2 c. very hot water
1 1/2 c. lightly steamed chickpeas, or canned
3 tbsp. extra-virgin, fruity olive oil
3 tbsp. fresh lemon juice
Pinch of salt
Freshly ground black pepper
1/4 red pepper, sliced into thick julienned strips
1/4 green pepper, sliced into thick julienned strips
About 1 c. coarsely chopped scallions
1 med.-size tomato, seeded and coarsely chopped
1/2 cucumber, cut lengthwise and thinly sliced

1. Place the couscous with the vegetable oil in a saucepan over medium heat. Heat thoroughly, until the couscous grains are coated with warm oil.

2. Add hot water, cover immediately, turn off heat and allow grains to swell for 5 minutes. Drain off excess water and mix the couscous with chickpeas.

3. Mix olive oil, lemon juice, salt and pepper. Add to couscous and stir.

4. Add pepper strips and chopped scallions. Mix well and set aside until ready to serve. Just before serving mix in the tomato. Garnish with cucumber slices.

Yield: 8 servings. Approximately 171 calories per serving. 1 serving = 1 bread ex., 1 ium fat ex., 1 vegetable ex.